Courgette & Mushroom Layered Veggie Bake
Serves 2
Ingredients
2 zucchinis
800g mini portobello mushrooms
250g ricotta
250g spinach
1 lemon
25g butter
5 garlic cloves
2 tbsp olive oil
1 tsp balsamic vinegar
Salt & Pepper
Parmesan
Method
Pre heat oven to 200 degrees C. Slice mushrooms and add to a large pot with garlic and butter. Cook on a medium low heat until mushrooms are nearly cooked, then add the balsamic and season well. Turn down to a really low heat. In another pot pour all the spinach in with 1 tbsp olive oil, cook on a very low heat constantly stirring until reduced. Add the lemon juice and stir then remove from the heat. Remove mushrooms from the heat at this point. Add the ricotta to the spinach and stir again so it’s well mixed, season well. Peel zucchinis and lay side by side covering the bottom of a greased oven dish. Drain the mushrooms then spoon half on top of the zucchini. Add another layer of zucchini strips then spoon half the ricotta spinach mix on top. Pour the rest of the mushrooms on top of that, then layer zucchini strips again. Spoon the remaining ricotta mix on top and flatten out, grated Parmesan and place in the oven for 15 mins until the Parmesan has browned on top.